Marrow à la Maître d’Hotel.—Into a gill of
creamy béchamel sauce stir a good spoonful of finely
minced parsley, and chives (previously blanched),
add a good spoonful of thick cream, a squeeze of
lemon juice, with some freshly ground black pepper,
some coralline pepper, and a little salt. Prepare the
marrow as before, break it up on the hot toast (not
fried bread), and serve with the sauce over it. The
essence of these dishes is to have them very hot.